Dining Room Service Faculty

The anticipated hiring range for this position is $80,000 to $84,000 per year. Hiring offers will be determined based on the final candidate's qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

Culinary Institute of America faculty members are responsible for teaching students, developing curriculum, and remaining current with industry practice, with high standards of professionalism. The responsibilities of the position include but are not limited to: preparing lesson plans, teaching and evaluating students, preparing and revising course guides and other educational materials, developing the intellectual property of the college, and actively participating in shared governance. Faculty members also provide professional and career advice for students pursuing careers in the wine and hospitality industry, maintain office hours, assist students who are having difficulty with studies, and honor college policies. Faculty are also expected to contribute to the overall operation of the college and support the mission of the Institute, by acting as Ambassadors of the Culinary Institute of America.

ESSENTIAL RESPONSIBILITIES

• Prepares daily instructional lesson plans and support media (slide decks, lecture videos, grading sheets, exams, quizzes, etc.) for all assigned courses in a manner consistent with the philosophy, policies, and guidelines of the College.
• Administers lectures and hands-on classes on campus, off campus, or remotely to a standard consistent with the professional standards of the CIA.
• Administers assigned courses following the schedule and curriculum established for each course.
• In table service, supervises students in delivering quality service according to College guidelines.
• Works individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.
• Becomes proficient in setting up course templates and maintaining grades and student feedback for assigned courses using the CIA's classroom management system.
• Provides regular and constructive feedback to students in an objective, consistent, and timely manner; evaluates and documents student performance using established methods and criteria.
• Consistently files course grades within the designated filing times for classes without prejudice.
• Collaborates with colleagues to prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.
• Enforces sanitation principles (appropriate to the particular teaching assignment), attendance policies, the Institute's Professionalism, Uniform, and Hygiene Policy, and other academic policies.
• Develops requisitions and orders in support of assigned courses, maintaining appropriate inventory levels and supporting cost-conscious use of beverage, linen, and dining room supplies.
• Becomes proficient with the ordering system and places requisitions in compliance with established storeroom policies, procedures, and deadlines.
• Assumes responsibility for Institute equipment and facilities used in assigned classroom and instructional spaces, maintaining and organizing equipment in accordance with College policies and guidelines.
• Oversees systems and procedures related to assigned instructional programs, ensuring effective delivery of course operations.
• Works in a supportive partnership with Food and Beverage operations staff to support the successful operation of assigned classes and associated public-facing service activities.
• Stays abreast of new developments in the foodservice, wine, beverage, and hospitality industries and strives to accomplish the goals set out in the formal annual plan.
• Supports the mission and policies of the Institute.
• Contributes to the growth of the College by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
• Performs duties common to all Culinary Institute of America employees and other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• Associate's Degree or equivalent required in the field of Foodservice Management, Hospitality, a related field, or a record of significant professional accomplishments in one of these disciplines.

Experience:

• Minimum five (5) years industry post-graduate recent experience.
• At least three (3) years of supervisory experience with both management and line level employees.
• Proven track record showing a steady progression of skill level, increased levels of responsibility, and personal career-oriented professional development as a manager/supervisor and/or instructor in hospitality education.

PREFERRED QUALIFICATIONS

• Degree in hospitality or related business concentration.
• Advanced beverage certifications (CMS, WSET, etc.)

REQUIRED SKILLS

• Must have a welcoming presence in front of guests and employees and moderate to strong presentation skills.
• Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.
• Strong interpersonal skills; excellent verbal and written communication skills; ability to effectively work with multiple teams across the organization.
• Strong customer service skills.
• Ability to identify learning outcomes and execute plans to achieve those objectives with students.
• Ability to stay abreast of industry trends and breakthroughs and incorporate them into curriculum.
• High skill levels in wine and beverages, table service, restaurant management, food and beverage costing, sanitary practices, and wine pairings, as appropriate to assigned instructional responsibilities.
• Strong organizational skills, detail-oriented and thorough.
• Ability to work independently or in a team environment and maintain collaborative relationships across instructional and operational partners.
• Skilled in the use of the MS Office suite (Outlook, Word, Excel, and PowerPoint) and the ability to learn and use industry-specific software related to educational technology, grading systems, scheduling systems, and purchase ordering systems.

WORKING CONDITIONS

• Must have the ability to lift fifty (50) pounds on a frequent basis.
• Must be available to work nights and weekends as required due to business needs.
• Able to bend, stoop or reach as needed.
• Ability to stand and work for extended periods of time (6 hours) such as in restaurant/banquet service.